Gogges

Alternative names	Goglies, Goggizes, Gogides, Striptá Makaronia
Type	Pasta
Place of origin	Greece
Region or state	Peloponnisos
Associatedcuisine	Greek cuisine
Main ingredients	flour, salt, water

Gogges (Greek:γκόγκες[ˈɡoɟes]), also calledgoggizes (γκόγκιζες[ˈɡoɟizes]),goglies (γκόγκλιες), andstripta makaronia (στριπτά μακαρόνια, 'twisted macaroni') is a type of egg-free pasta made in thePeloponnese, especially the provinces ofArgolis andLaconia.^[1][2] They resemble seashells and are similar tocavatelli ororecchiette as made inApulia, though gogges are usually thicker. Gogges are generally made only fromflour,water, andsalt.^[2][3]

They are made by first rolling the dough out into cylinders roughly the thickness of thelittle finger, then cutting the cylinder into sections 3–4 cm (1.2–1.6 in) in length. In the final step each section is pressed flat and curled, in one fluid motion using the fingers. The rolling can be done on any surface, but is usually done on grooved wooden board to give the pasta its exterior texture.^[4][5] If not consumed fresh they are left to dry between two clean linen sheets for 2-3 days.^[2]

Traditionally, gogges were made fresh for the celebrations ofTiriní (Τυρινή, 'cheese week'), duringApókries (Απόκριες 'Carnival'), in which the consumption of cheese, dairy, and oil are celebrated before theLenten fast. ForTiriní, they are served as a snack ormeze with oil andmizithra, though at other times of the year, they are served as a main dish.^[2][5][6] Today, though still commonly made at home by hand, they are commercially produced in local pasta factories and served in taverns and restaurants.

• Types of pasta
• Pasta
• Greek pasta
• Laconia
• Argolis
• Greek cuisine

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